Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Carrots, raw
1 lb Onions, yellow
1/2 lb Celery, incl. tops
8 c Vinegar
4 c Wine, red
1 tb Parsley, chopped
3 Bay leaves
1 ts Thyme
1 ts Peppercorns, crushed
1 tb Allspice, whole
1 ts Salt

Saute carrots, onions and celery, finely chopped, in 4 Tbsp fat.
Don't cook so hot that vegetables become browned. Add remaining
ingredients and boil then simmer, covered, for 1/2 hour. Allow to
cool and you are ready to use. Cover the meat completely if possible.
If not, turn every 1/2 hour while in marinade. Otherwise, if meat
fully covered, turn about every 3 hours. Keep meat in marinade for
from 2 hours to 48 hours depending on your assessment of the
tenderness and flavor of the deer. Refrigerate if more than 8 hours.
Keep marinade, strained, for gravy or soup flavoring. Recipe date:
01/15/63

Browse by categories